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Originally Posted by Mike9
The 210mm Gyuto I ordered came today. It took an inquiry on his part to shake the tree. I have to say it is a fine blade!! Very well balanced, very well ground and...
Your suggestion sounds like fun. Have any links to recipes for Moroccan dishes or the names of a couple of dishes I should look up? I have some experience with tex-mex so I'm used to dumping on the pepper/chili powder/etc....
Thank you very much for the advice and I didn't mind the long post a bit. I think I'm starting to get the hang of this spice thing* but I will definitely try out that recipe and, as I said earlier, use it as a theme to improvise...
Which cooking surface/types of pots and pans do you prefer to cook in? Cast iron? The pans with teflon non-stick that you find in every store in the country? Stainless steel? Cast iron with enamel or stainless...
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Originally Posted by boar_d_laze
I'm tempted to give GeoDude a recipe, but don't really know what he's going for in terms of a general approach -- e.g., French, Mexican, Indian -- beyond watery and bland. I'm...
I already commented in the review itself that the content was good, so I'll comment here on the format:
The multi-review format is very useful, in particular for someone new to the type of things being reviewed. ...
Again, thank you BDL.
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Originally Posted by boar_d_laze
Note 2:
At some point you're going to want to ask yourself if you want to learn how to find and follow recipes or if you...
Quote:
Originally Posted by Koukouvagia
To clarify, deboning the chicken before you cook it ruins the idea of "chicken on the bone." The bone has to cook in the chicken. Not only does it keep...
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Originally Posted by siduri
Geodude, you're a home cook but people pay for your meals?
Anyway, i guess my main question is what is your technique. Do you brown the meat first, do you sautee...
